If you are thinking about what to do with ground turkey, this healthy turkey meatloaf recipe might be your answer. Not only is it ready in under 1 hour (with about 20 minutes of prep time and 40 minutes of cook time), but it is also a healthy alternative to ground beef meatloaf.
Ingredient Checklist:
This veggie-packed healthy meatloaf recipe has three sets of ingredients. They are all pantry/fridge essentials you probably already have in your kitchen.
For the vegetable filling, gather:
- Vegetable or olive oil
- Chopped onion
- Red pepper
- carrot
- garlic cloves
For the meat mixture, you will need:
- 1 1/4 pounds ground turkey meat ( I use 93%)
- Panko Breadcrumbs (or regular dry bread crumbs)
- Chicken broth
- Italian parsley
- Salt and black pepper
- The Ketchup Glaze Ingredients: Grab your favorite ketchup, Worcestershire sauce, and maple syrup (or an equal amount of brown sugar).
How To Make Turkey Meatloaf?
This recipe for Turkey Meatloaf has 5 folds:
- Prepare the vegetable filling: To make the vegetable filling, heat some vegetable oil in a large skillet over medium-high heat. Add in onion and bell pepper and saute until softened. Stir in the carrots and cook for a few more minutes, and finally, add your garlic, salt, and pepper and cook for about 1 minute. Transfer the onion mixture to a plate to cool completely.
- Heat the oven: Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
- Make the turkey meatloaf mixture: Prepare the turkey mixture in a large mixing bowl by combining the ground turkey, panko bread crumbs (or you can also use regular bread crumbs), large egg, chicken stock, Worcestershire sauce, parsley, thyme, salt, pepper, and the now-cooled vegetables. Gently mix together with a large spoon or, my favorite kitchen tool, your hands!
- Shape & Bake: Transfer mixture into a mound on the sheet pan and pat into a 9 x 3-inch freeform loaf shape. Place in the oven and bake until the internal temperature on an instant-read meat thermometer reads 165 degrees, about 30-35 minutes. Remove from the oven and set your broiler to low.
- Make the glaze & broil: While the meatloaf is baking, make the glaze/sauce by combining the ketchup, maple syrup, and black pepper in a small bowl. Spread the glaze over the top of the now-cooked meatloaf and broil until it begins to bubble, about 5 minutes. Remove from the oven and let rest for 5 minutes to allow the juices to redistribute. Garnish with fresh parsley, slice, and serve!
How To Make Ahead, Meal Prep, Store & Freeze:
- To Make Ahead: Bake the turkey meatloaf fully, bring it to room temperature, and place it in an airtight container. When ready to serve, heat it in a 325 degrees F oven for 10-15 minutes or until warmed thoroughly. Spread it with the glaze and broil for 5-7 minutes.
- To Meal Prep: Make it for meal prep by simply doubling (using 2 pounds of ground turkey) the recipe and baking each loaf on two baking sheets. Enjoy one for dinner and completely cool, slice, and freeze the other in an airtight container or plastic freezer storage bag with small squares of parchment between each slice. To reheat, bake in a 350-degree oven for 10-15 minutes or until thoroughly warmed through.
- To Store Leftovers: Bring leftovers to room temperature and place them in an airtight container. Refrigerate for 3-4 days. Slice and make into sandwiches for lunch throughout the week.
- To Freeze: Bring it to room temperature. Wrap it tightly with plastic wrap and place it in a freezer-friendly container. Freeze for up to a month. To thaw, let it defrost in the fridge overnight. When ready to serve, bake in a 350-degree oven until warmed thoroughly.
FAQs
I find the best oven temperature to bake your classic turkey meatloaf is 350 degrees. This is the standard for most turkey (and non-turkey) meatloaf recipes.
The length of time it takes the baked turkey meatloaf to cook really depends on the thickness of the actual loaf. If your loaf is gently formed into a 9 x 3-inch loaf, the cooking time should be about 30-35 minutes to cook through thoroughly.
The best method to make sure you have a moist turkey meatloaf is to include an array of vegetables. I choose onions, peppers, and carrots, but you can make several variations of this recipe with minor ingredient changes based on your dietary needs.
The added liquid from the chicken stock helps with the moisture content, too.
Don’t have chicken stock on hand? Simply replace it with an equal amount of water.
The ketchup sauce comes together with just a few simple ingredients. It is best to make it in a small bowl while the meatloaf is in the oven. I really enjoy Sir Kensington’s Ketchup(affiliate link) since it is made with clean ingredients and has such a great flavor. I prefer maple syrup to add a touch of sweetness because it adds a slightly smoky flavor, but you can use 1 teaspoon of sugar (or brown sugar) instead. Honey or agave would work just as beautifully, too!
Since ground turkey is poultry, we want to make sure the internal temperature of turkey meatloaf reaches 165 degrees. This is the required temperature to rid of any bacteria and prevent any foodborne illnesses.
To prevent any pink in the middle and know for sure that your meatloaf recipe with ketchup has thoroughly cooked through, use an instant-read thermometer. When its cooked, place the thermometer into the center of the meatloaf and wait 30 seconds so that the temperature fully registers. If you’re not quite there yet, put it back in the oven for another 5 minutes longer, then recheck the temperature. If it reached 165 degrees, dinner is ready!
You get about 8 slices of meatloaf and each slice is only 176 calories! This lean turkey meatloaf recipe is low calorie, low carb, and low fat because we are taking it a step further by using the 93% lean variety. So go ahead – have two slices!
The following comes from the popular website, Healthline: Turkey is rich in protein and an excellent source of many vitamins and minerals, especially B vitamins. Skinless cuts have fewer calories and less fat than those with the skin on.
Yes, you can. Simply use an equal amount of old-fashioned rolled oats as a substitute for bread crumbs.
This would happen if the meatloaf mixture does not have enough binders like eggs or breadcrumbs. Depending on your recipe, adding one more egg or 1/2 cup more of breadcrumbs would most likely solve the issue.
While the safest way to check doneness for any poultry dish is to use a thermometer, you can tell doneness by slicing it after it rests for 5-10 minutes. The visual cue you are looking for is that there is no pink meat and the meatloaf’s color is light brown.
Depending on your particular recipe, you can substitute bread crumbs with crushed crackers (or pretzels), unsweetened cereal (like cornflakes), or old-fashioned rolled oats.
What To Serve It With?
- Salad: A simple side salad like Spring Mix Salad, Tomato White Bean Salad, or a bean salad like 5 Bean Salad
- Grains: A grain side dish like Herbed Lemon Quinoa Recipe, Wild Rice Pilaf, or Bulgur Pilaf
- Roasted Vegetables: Serve it with potato dishes like our Rosemary Mashed Potatoes, Maple Syrup Roasted Carrots, or Smashed Fingerling Potatoes.
- Or pick one from our collection of salad recipes or side dish recipes for yourself.
Variations:
As I mentioned before, this basic recipe can have a number of variations by substituting a few simple ingredients. Here are a few versions you can try:
- Turkey Quinoa Meatloaf by replacing the breadcrumbs with an equal amount of (1/2 cup- 3/4 cup) cooked quinoa. Using quinoa also makes it a gluten-free alternative.
- BBQ Turkey Meatloaf by replacing the ketchup with an equal amount of your favorite BBQ sauce.
- Turkey Meatloaf with Mushrooms by replacing the peppers with an equal amount of mushrooms, such as my Roasted Shiitake Mushrooms.
PRO TIP: Since mushrooms have a higher water content than peppers, cook these in the skillet before adding the onions, until their juices evaporate. This way, you won’t end up with a soggy meatloaf. - Gluten-free Ground Turkey With Oats by replacing the breadcrumbs with an equal amount of gluten-free certified Old Fashioned Rolled Oats (I use Trader Joe’s brand oats)
- Turkey Spinach Meatloaf by adding one 10 oz package of frozen, chopped spinach that has been thawed and squeezed dry
- Turkey Zucchini Meatloaf by replacing the grated carrots with an equal amount of grated zucchini.
PRO TIP: Make sure to ring out the extra moisture in the grated zucchini with a clean kitchen towel before adding to your skillet to rid of too much liquid. - Turkey Veggie Meatloaf by replacing the onions, peppers, and grated carrot with an equal amount of any three of your favorite vegetables
- Cheesy Meatloaf by adding ½ cup grated white cheddar, mozzarella, or Parmigiana cheese to the turkey mixture
- Want a very low-fat meatloaf? Use 99% lean ground turkey instead.
- Want to make mini meatloaves? Scoop the healthy ground turkey meatloaf into a 12 cup muffin tin using a large ice cream scoop. Bake at 350 degrees for 20-30 minutes, or until the internal temperature reaches 165 degrees.
- Want to make this recipe Paleo or Whole30? Replace the panko breadcrumbs with ½ cup almond flour, replace the Worcestershire sauce with Coconut Aminos, and use a Paleo/Whole30 approved ketchup for the glaze. The higher fat content in almond flour will also add even more moisture to your meatloaf recipe!
- Not a fan of the Worcestershire sauce? For a no Worcestershire sauce version, simply omit using it or substitute it with the same amount of coconut aminos or soy sauce.
Other Healthy Turkey Recipes You Might Like
I get it, a lot of people love to make the classic turkey meatballs recipe every week, but turkey offers much more than that. Here are a few recipes we love to make on the regular:
Turkey Meatloaf Recipe
Ingredients
For The Vegetable Filling:
- 1 tablespoon vegetable oil
- 1 medium sized onion chopped
- 1 red bell pepper seeded and chopped
- 1 medium-sized carrot shredded (approximately ½ cup)
- 2 cloves of garlic minced
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For The Turkey Meatloaf:
- 1 ¼ pounds of ground turkey 93%
- ½ cup panko breadcrumbs
- 1 large egg
- ¼ cup chicken stock
- 1 tablespoon fresh parsley chopped – more as garnish
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For The Ketchup Glaze:
- ⅓ cup ketchup
- 1 teaspoon Worcestershire sauce
- 1 teaspoon maple syrup or sugar
Instructions
- To make the vegetable filling: Heat oil in a large skillet. Add in onion and bell pepper. Cook over medium heat, stirring often, until translucent, 4-5 minutes. Add in the shredded carrot and cook for a few more minutes until softened. Stir in the garlic and cook for 1 minute, until aromatic. Add in salt and pepper, transfer to a plate* and let it cool completely.
- To Make The Turkey Meatloaf: Preheat the oven to 350 F degrees (176 C degrees). Cover a baking sheet with parchment paper and set it aside.
- Place the ground turkey, breadcrumbs, egg, chicken stock, parsley, salt and pepper in a large bowl. Add in the now-cooled vegetables. Mix them together with a large spoon or your hands.
- Transfer the mixture into a mound onto the baking sheet and shape into a 9X3 inch freeform loaf.
- Place in the oven and bake until it registers 165 F degrees when a thermometer is inserted in the middle, 30-35 minutes.
- Turn the broiler to low.
- To Make The Glaze: Make the glaze when the turkey meatloaf is baking. Mix together ketchup, Worcestershire sauce and maple syrup in a small bowl.
- Spread the glaze over the top of the meatloaf in a thick even layer. Place the meatloaf in the broiler and broil until the glaze begins to bubble, 5 minutes or so.
- Remove from the oven. Let it sit for 5 minutes on the kitchen counter. Garnish with fresh parsley, slice, and serve.
Video
Notes
- This recipe makes ~ 8 slices of turkey meatloaf. The serving size includes 2 slices per person.
- Ground Turkey: A few of our readers asked to see if they can make this recipe using 1-pound ground turkey (mostly sold in stores). We tested it, and it worked well, and no adjustments to the rest of the ingredients were necessary.
- You can spread the vegetables on the plate to make them cool faster.
- To Make Ahead: Bake the turkey meatloaf fully, bring it to room temperature, and place in an airtight container. When ready to serve, heat it in a 325 degrees F oven for 10-15 minutes or until warmed throughly. Spread it with the glaze and broil for 5-7 minutes.
- To Meal Prep: Make it for meal prep by simply doubling (using 2 pounds of ground turkey) the recipe and baking each loaf on two baking sheets. Enjoy one for dinner and completely cool, slice, and freeze the other in an airtight container or plastic freezer storage bag with small squares of parchment between each slice. To reheat, bake in a 350-degree oven for 10-15 minutes, or until thoroughly warmed through.
- To Store Leftovers: Bring leftovers to room temperature and place them in an airtight container. Refrigerate for 3-4 days. Slice and make into sandwiches for lunch throughout the week.
- To Freeze: Bring it to room temperature. Wrap it tightly with plastic wrap and place it in a freezer-friendly container. Freeze up to a month. To thaw, let it defrost in the fridge overnight. When ready to serve, bake in a 350-degree oven until warmed thoroughly.
- A quick note on cooking time: There is a direct correlation between the meatloaf “log” size and cooking time. This recipe has been tested for a 9 by 3 inches log. If your log is a different size, then the cooking time might be different. The best way to tell doneness is by checking it with a thermometer.
Nutrition
This recipe was originally published in May 2019. It is updated in August 2021 with additional helpful information and no changes to the originally published recipe.
Denise
I thought that my mom’s turkey meatloaf recipe that I have been using for years was the best one until I found this on Pinterest and made it. Seriously! This is the best turkey meatloaf I have ever had. My husband said he would happily eat this every week. I made sandwiches next day and it was all gone in less than 24 hours.
So yeah, we loved it.
Please post a recipe for regular meatloaf too. I need a good one.
Thanks.
Aysegul Sanford
Yay!! I am thrilled to hear that you liked it Denise. I am working on the regular one as well. Stay tuned.
Thanks for coming by and taking the time to leave a comment.
Cheers!
Alicia S
Hands down best meatloaf recipe! The shredded carrots and maple syrup gave it a nice twist. I added a side of creamed cauliflower and sauteed green beans. DELICIOUS!!
Aysegul Sanford
This makes me so happy to hear Alicia. So glad you liked it. I agree with you on the sweetness of carrots and maple syrup.
And I usually serve it with creamed cauliflower as well. Thanks for coming by.
krissy
wow what a loaf, cant wait to cook again
Aysegul Sanford
Thanks Krissy. I hope you like it as much as we do.
Cheers!
Virginia C Anthony
Is the nutritional analysis correct? I would not call it healthy if it has a half day’s worth of sodium and 12 grams of sugar per serving. Also 33 grams of protein sounds like a lot for the amount of turkey.
Aysegul Sanford
Hi Virginia,
I use a nutrition calculator called Nutrifox. I basically enter in all the ingredients into the calculator and then it generates a nutrition card (the one you see in the recipe). Sadly, I have no control over the amounts displayed on there. It is for reference only and should not be taken as medical advice.
This being said, you can always make changes to the amount of sugar and salt used to make it based on your own preferences.
I hope this helps.
April
I think the serving size may be off on the nutrition facts. It says serves 4, but there are right slices. And it says 357 calories. Maybe the servings should be changed to 8?? Otherwise is it 357 per slice. Kind of confused, but making it anyways. It sounds good
Aysegul Sanford
Hi April,
I see what you mean, but I thought one slice per person would not be enough for a meal. Instead, 2 slices would make one serving.
Though I see how it could be confusing so I made sure to note that in the recipe notes.
Thanks so much for pointing it out.
Kate Lina
I have been a fan of your site for years and have made several recipes from it. However, I think this recipe is my favorite. I made it again last night and my husband said it is one of the best he has ever had. Believe me, coming from a picky eater like him, it is a huge compliment.
I thought you should know. Thank you.
Aysegul Sanford
Hi Kate,
This is the nicest comment ever. Thanks so much Kate. I am thrilled to hear that you like my recipes and make them often.
Thanks again.
Cheers,
Alina Triump
I cooked this recipe twice now and it’s perfectly juicy and tender. I want to try it using ground beef next time.
Aysegul Sanford
Hi Alina,
I am happy to hear that you like it. I make a version of this with ground beef, but I personally like it with turkey more mostly because it is lighter.
Thanks for coming by.
Rusen Kara
I have been cooking this recipe for a year now and it’s one of my favorites. My kids and husband love it and always ask for seconds. Thanks for such a great recipe.
Aysegul Sanford
That is wonderful to hear Rusen. Thanks for taking the time to leave a review. Cheers!
Jazzy B
Has become my go-to recipe and this is the only way I could get my kiddos to eat their veggies. Loved how moist and flavorful it was. I also made my own Worcestershire sauce which gave the glaze a little more richness. The meatloaf was very delicious and flavorful. Thanks for sharing.
Aysegul Sanford
This is music to my ears. I am so happy to hear that your family liked it.
It is a favorite recipe in our house as well. I love the idea of making your own Worcestershire sauce as well. I need to give a try.
Thanks Jazzy.
April
Hello! I’m planning to make this for my weekly meal prep. I see that a slice is 189 calories. Can you tell me how many ounces is considered a slice? I’m really excited to whip this up. Thank you!
Aysegul Sanford
Himmm that’s a great question. Honestly, I didn’t weigh it but looking at the ingredients and knowing that this recipe makes 8 slices of turkey meatloaf I would say it makes somewhere between 2-3 ounces.
elizabeth straub-legare
I am really looking forward to trying the turkey meatloaf recipe in the form of individual loaves. So glad I discovered your site.
Happy New Year, wishing you only green lights!
Elizabeth from Kitchener ON CA
Aysegul Sanford
I am so happy that you found me 🙂 I hope you like this recipe as much as we do.
Wishing you a happy year too. Cheers!
Allison
Love this meatloaf! It is super moist and delicious even without the sauce! I love how many veggies are packed into the loaf itself. Making it tonight for the 2nd time and doubling the recipe. Yum!!
Aysegul Sanford
YAY! This is music to my ears Allison. Thanks for coming by and letting me know.
Cheers!
Kathy
Very delicious turkey meatloaf. However, I withheld a star because the cooking time was drastically off. After 35 minutes at 350 degrees, my meatloaf temperature was only 100 degrees. I should have cooked the meatloaf as I usually do: 400 degrees for 50 minutes. I would have eaten 15 minutes sooner!
Aysegul Sanford
Hi Kathy,
I am very happy to hear that you liked it.
I am sorry to hear that the temperature didn’t work for you. I have made this recipe over 10 times and never had that issue, but that is why I made sure to share the internal temperature. Every oven is different and as a result, you sometimes get different results.
Still, I will try 400 degrees for 50 minutes next time I make it and update the recipe based on my findings.
Thank you so much for coming by and taking the time to share your experience.
Sabiha
Love it 🙂 Thank you !
Aysegul Sanford
So glad you liked it Sabiha.
S. Jones
My meatloaf turned out very moist and super delicious and the recipe was super easy!! I highly recommend it for non-chefs like myself!!!
Aysegul Sanford
Hi!
So happy to hear that your recipe turned out great. We love this meatloaf at home too.
Thanks for coming back and taking the time to leave a review. It means so much.
Cheers!
Monica
My S.O. and I made this meatloaf with steamed broccoli and mashed sweet potatoes on the side and it’s one of the most delicious and satisfying dinners we’ve ever made together! We had to improvise a little (we used chopped green onions and spicy ketchup packets) but it turned out beautifully anyway. Thank you for posting this recipe and making our night in spectacular!
Aysegul Sanford
Hi Monica,
Love the idea of serving it with steamed broccoli and mashed sweet potatoes. So happy to hear that you and your family liked it.
Thanks so much for coming back and leaving a review.
Judy
Aysegul, I enjoyed reading about your story of how you became a food blogger. I made this last night and it was a DELICIOUS SUCCESS! Thank you for sharing this recipe. I wanted to try a spin on how I normally prepare my meatloaf, especially since my husband no longer eats beef. You have created a happy compromise and a healthier version at that! I look forward to using my FREE Ebook on “Salads That Satisfy” and trying more of your recipes.
Judy
Aysegul Sanford
Dear Judy,
I was having a rough day until I read this. Thank you for your sweet words about my site and story.
I am beyond thrilled that you liked this recipe. It is one that I enjoy making and sharing with my friends and family.
I hope you find Salads that Satisfy to be a helpful tool. I make those salad recipes quite often in my own kitchen. I hope you like them as much as we do.
Sending you warmest wishes from the green mountains of Vermont.
Thanks for making my day. ?
Aysegul
Tanya
This was the best meatloaf we’ve ever tasted!
Aysegul Sanford
YAY! So happy to hear that you liked it Tanya.
Sommer
Such delicious flavors in this! Love a good comfort meal.
Aysegul Sanford
So glad to hear that you liked it Sommer. Thanks!
Melissa Sperka
My family had NO idea this was turkey, it is so delicious!
Aysegul Sanford
YAY! So happy to hear that. Thanks for letting me know Melissa.
Darly Spacey
I know that my new garden party table will have that Turkey Meatloaf on.
Perfectly cooked and served with puree.
Thanks for the recipe and delicious looking photos.
Aysegul Sanford
YAY! I hope your family and friends will like it as much as we do Darly. Cheers!
Liz
The addition of veggies was genius! Love this moist, tasty turkey meatloaf!
Aysegul Sanford
So glad to hear that you liked it Liz. Thanks for stopping by.